Misunderstandings and blind spots in food sterilization methods

Excessive bacteria is one of the main factors affecting food safety. Almost all enterprises adopt strict control measures to formulate standardized process and disinfection system, but there are still bacteria exceeding the standard when sampling. Based on this situation, according to Zhou Kangjiu of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., which specializes in food sterilization technology research and development and equipment manufacturing, it may be that the quality control personnel of the enterprise are affected by the traditional methods in the microbial control, and they have entered an inertia management misunderstanding.

The so-called inertial management, that is, the business owners always think that the food is protected from microbial pollution, to do: 1, the original auxiliary materials control, 2, the control of the processing process, 3, process design, 4, the raw material library, auxiliary materials library, finished product library The three-bank control, 5, personnel health control, 6, hardware environment transformation. But as a result, the phenomenon of excessive microbes still exists. The problem lies in: in addition to inertial management, it is also necessary to learn more professional sterilization technology. Most enterprises neglect the dynamic and continuous air disinfection during production. The traditional sterilization methods are as follows:

Commonly used methods 1. Ultraviolet lamp irradiation sterilization: It has strong bactericidal effect, simple installation and convenient use, and is widely used in the food industry. Since the ultraviolet lamp is harmful to the human body, it can only be used in the case of static (unmanned), and the actual production provides an opportunity for the secondary contaminated food of the bacteria. UV light has a drawback. The effective irradiation distance is 1.5 meters. When it is turned on, most of the bacteria and viruses in the air are only temporarily stunned (hidden below 0.6M or outside the irradiation distance) and are not completely killed. When closed, Bacteria and viruses that are stunned after the flow of people and things will rebound, making the number of airborne bacteria higher.

Commonly used methods 2, drug spray sterilization: such as peracetic acid, sodium hypochlorite, etc., have a strong killing effect on microorganisms, low cost. Due to strong gasification, it is very irritating and can only be used in static (unmanned) conditions. Most export food companies are not sterilized by spraying methods, mainly because they are highly susceptible to secondary pollution. Chemical reagents are easy to remain in foods and have an effect on the skin, nervous system, gastrointestinal tract and respiratory tract of workers. They are prone to toxic occupational diseases in the long run.

Commonly used methods 3. Ozone: It has special effects on the killing of harmful bacteria, which can reduce the odor in the workshop. The use surface is relatively wide, and its sterilization effect depends on the humidity of the workshop and the concentration of ozone. It is used in static (unmanned) state, and it has oxidation and corrosion effects on appliances and equipment. Since ozone can cause human neurotoxicity, bronchitis and emphysema, it is recommended that the doors and windows be opened for 2-3 hours after disinfection, and the personnel will enter the workshop again. At the time of production, there is no sterilization equipment at work.

Commonly used method 4, clean room, using junior high school high-efficiency three-stage filtration method to filter dust, while adding fresh air, but high-efficiency filtration and ventilation system itself does not have sterilization function, sterilization still needs to cooperate with ozone device. At present, clean rooms cannot be popularized in the food industry (except health foods) for the following reasons: 1. The clean room has high cost, high power consumption, frequent replacement of consumables, and high operating costs; 2. Existing food enterprises are mostly old-fashioned factories. The cost of retrofitting is large, and it is scrapped when it is relocated or rebuilt. Therefore, the clean room is a kind of decoration for many companies, an image project, which is only opened when the superior inspection.

Through the comparison of the above common methods, the following conclusions can be drawn: the traditional sterilization method can not achieve continuous dynamic disinfection under human condition, leading to the interruption of disinfection; ensuring food is not subject to secondary pollution of microorganisms, and requires dynamic air of man-machine operation in the same field. The disinfection method, that is, the person and the disinfection equipment are in the same workshop, and the disinfection equipment is used to simultaneously disinfect the space while the worker is operating. In the traditional production process, it is completely avoided by personnel, especially in the heat-dissipating room and packaging area where microorganisms are easily infected, without any effective dynamic sterilization protection measures. Many companies may have realized the importance of dynamic synchronous sterilization, but they are not technically feasible.

It is understood that Shanghai Kangjiu Environmental Protection Technology Co., Ltd. is a professional developer of dynamic disinfection products. It is the only supplier in the industry to provide a full range of system-wide air disinfection solutions, and the only company that provides tailor-made sterilization products for customers. Tailored according to the company's product nature, space volume, workshop environment, temperature and humidity, airtightness and other actual conditions. And the tailor-made dynamic sterilization product purchase price and operating cost are cheaper than traditional products, effectively eliminating the influence of the use method and external factors on the dynamic sterilization effect:

First, food dynamic disinfection machine: to prevent bacteria in the air secondary pollution food, the principle is to use bipolar plasma electrostatic field to break and decompose bacteria, and then combined with drug-impregnated activated carbon, electrostatic network, photocatalyst device and other components for secondary sterilization Filtered, the treated clean air is circulated quickly and in large quantities, keeping the controlled environment in a “sterile and dust free” standard.

The biggest advantages of this technology are: 1. After 60 minutes of starting, the air deposition bacteria in the workshop is ≤10 CFU/dish • 30 MIN, the floating bacteria in the air is ≤200/m3, the air cleanliness level is ≥300000, and the initial input is only the layer. 1/6 of the flow purification, running cost is 1/30, is a real low-cost "sterile clean room". 2. After purchase, plug in the power supply and use it. No need to stop production and stop work, no need for workshop decoration and renovation, mobile, input command is one-button, it is the best disinfection and purification equipment for air quality compliance when applying for QS, HACCP and GMP. .

Second, the automatic sensor hand sterilizer: to prevent secondary bacterial infection of the hand, the principle is a contact-free induction work mode, 75% of the alcohol is added to the device, through the high-pressure circulating spray system to quickly and evenly spray alcohol Hands and arms, effectively killing bacteria in the hands.

The biggest advantages of this technology are: 1. The outer casing is made of stainless steel 304, which is not afraid of corrosive liquids and sharp objects. 2. Replaceable nozzles, use more disinfectant, such as blockage, can take out the backwash by itself; 3. Pump protection technology When the alarm is full, the light flashes when the liquid is owed, and the remaining 50ml is turned off; 4. The stainless steel instant nozzle has a long service life and the atomization effect is optimal in the same industry; 5. The water supply screw is provided under the equipment for easy replacement. Disinfectant, easier to clean; 6, self-contained recycling base, with a sponge adsorption device, power consumption is less than 25W, environmental design concept is everywhere.